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Have a lot of cottage cheese to use up, any ideas?

I have a few recipes that use cottage cheese, such as a breakfast casserole (with eggs, etc), and I use cottage cheese instead of ricotta in lasagna. Looking for other ideas and recipes for using up a large quantity of cottage cheese, thanks!

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  1. I make cottage cheese pancakes -- there are some great recipes online. I like to add some lemon zest sometimes too.

        1. Noodle kugel. I make two different versions--one sweet, one savory, both delish. Each recipe calls for one pound of cottage cheese.

          3 Replies
          1. re: kattyeyes

            Could you share your recipes? Thanks!

            1. re: Michelle

              You bet. I think for the savory, everyone's family does much the same as this. I especially like the cornflakes on top, though. :)

              Though this is a minor adaptation of my Aunt Ellen’s recipe (I added cornflakes to top it, as many people do), I’m pretty sure this is everyone’s noodle kugel recipe. It’s super simple and so satisfying. You can eat it as a side dish, make it your main meal with a vegetable or even eat the leftovers for lunch or breakfast as I do! It heats up beautifully with a splash of milk in the microwave.

              NOODLE KUGEL

              1 pound full-fat cottage cheese, small curd
              1 pound full-fat sour cream
              4 large eggs
              12 oz. bag of egg noodles

              Topping
              handfuls of crushed cornflakes
              1/2 stick (or so) of butter

              Whisk eggs, combine with cottage cheese and sour cream. Boil noodles according to package instructions, drain. Combine noodles with eggs, cottage cheese and sour cream mixture.

              Butter a 10″ pie plate. Fill with noodle kugel. Crush cornflakes over top. Dot with butter. Be generous–I use almost half a stick. Sprinkle with salt. You’ll want to be sure your oven rack is right in the middle. Bake at 375 degrees F for 1 hour. Take a peek around 50 minutes to make sure the top isn’t burning–just in case your oven runs a bit hotter than mine. If need be, cover top with foil. I didn’t have to do this–hopefully, you won’t either.

              Here's a link to the original post with a pic.
              http://kattyskitchen.wordpress.com/20...

              1. re: Michelle

                And here's the sweet! Hope you like if you try either of these. Cornflakes optional, but make it extra-special good in my book. :D

                SWEET NOODLE KUGEL
                1 pound full-fat cottage cheese, small curd
                1 pound full-fat sour cream
                (See a pattern emerging here?)
                8 oz. cream cheese, softened (Neufchâtel is fine and welcome at the otherwise full-fat party)
                4 large eggs
                12 oz. bag of egg noodles

                1 teaspoon vanilla extract
                1 teaspoon almond extract
                ½ cup golden raisins*
                ½ cup apricots, diced*
                ¼ cup tart cherry preserves
                ½ cup light brown sugar
                1 teaspoon cinnamon
                ½ teaspoon nutmeg
                ½ teaspoon salt

                *Soak in hot water before you start combining everything.

                Topping
                ½ stick salted butter for topping
                crushed cornflakes on top
                1 teaspoonful or more light brown sugar to sprinkle over the cornflakes

                Butter a deep baking dish (my 10 x 13″ one does the trick nicely), preheat oven to 375 degrees F and set aside.

                Using a stand mixer, whisk cream cheese with vanilla and almond extracts. Add eggs, whisk to combine. Add cottage cheese and sour cream.

                Boil noodles according to package instructions, drain. Combine noodles with eggs, cottage cheese and sour cream mixture. Drain raisins and apricots, add to noodles with tart cherry preserves, brown sugar, cinnamon, nutmeg and salt.

                Fill baking dish with noodle kugel. Crush cornflakes over top. Dot with butter. Be generous–I use almost half a stick. Sprinkle a teaspoon or so of light brown sugar evenly over the cornflakes. Once again, you’ll want to be sure your oven rack is right in the middle. Bake at 375 degrees F for 1 hour. And, same as with the savory version, take a peek around 50 minutes to make sure the top isn’t burning. If need be, cover top with foil. I didn’t have to do this–hopefully, you won’t either.

                Link to original post with pic:
                http://kattyskitchen.wordpress.com/20...

            2. Freshly minced herbs, garlic, white beans and cottage cheese for a veggie dip - whir it all in a food processor.

              Lemon cottage cheese pancakes.

              Add some to scrambled eggs.